Directions

Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain asparagus and rinse under cold water; drain. Combine remaining 1/4 teaspoon salt, shallots, and next 7 ingredients (through dill) in a small bowl, stirring with a whisk. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve with Parmesan rounds.

Yield: 8 servings 80 calories; 6 grams fat

Parmesan Rounds:Place a non-stick cookie sheet in an oven preheated to 325°F. While the cookie sheet is getting hot grate 1 ½ cups Parmesan cheese. Sprinkle 3 tablespoons of cheese in a pile about the size of a small cookie on the hot cookie sheet. Bake for about 3 - 4 minutes. As the rounds cool remove them carefully to a paper towel.

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